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Preparation

With kitchen shears, cut wing tips off hens' wings at first joint. Cut along both sides of backbone; press hens to flatten. Cut each in half along centre of breastbone. Place in large bowl.

Remove hens from marinade, reserving marinade. Pat hens dry; place skin side up on greased grill over medium heat. Close lid and grill for 15 minutes; turn hens skin side down. Reduce heat to medium-low and grill until juices run clear when thigh is pierced with sharp knife, 20 to 30 minutes, turning occasionally to prevent burning.

Brush one side of hens with sauce; turn and grill for about 5 minutes to glaze. Repeat with second side and remaining sauce. Grill until crusty and golden brown, about 5 minutes. Serve with remaining dipping sauce.